The following recipes offer a wide-variety of uses for lacto-fermented lemons. Some recipes include instructions for making quick-versions of “preserved” lemons, typically involving the boiling of the lemons, or dry-salt curing. Neither of these methods offers the same flavor development and advantages that traditional 30-days lacto-fermented lemons offer. For directions on making your own lacto-fermented lemons – so easy to do! – see our articles:
Artichokes with preserved lemon dressing
BBC recipe using preserved sweet lemon
Recipe Bridge, wide-assortment of recipes using preserved lemons
Lemon Confit – quick method, use your own lacto-fermented lemons with their recipe ideas – Food & Wine
|by Kathleen in Recipes | Permalink|
Did you know...
The Germans were introduced to sauerkraut by Genghis Khan (1162-1227), whose war-horses carried it for his troops, in order to keep them scurvy-free.
“When living in Bulgaria, I never understood why our Bulgarian friends loved the brine from their fermented cabbage. Now I do, after reading the information at your site! Whenever they felt ill, grandma would just go scoop out a cup of the brine and the sick person would drink a cup every 8 hours, until they felt better! Thank you!”
—Linda C. - Ohio